The Pioneer Woman Tasty Kitchen
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Cinnamon Crunch Kale Chips

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Level: Easy

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Description

Cinnamon Crunch Kale Chips: vegan, gluten-free, paleo.

Ingredients

  • 1 bunch Kale, Stems Removed
  • 1 cup Raw Sunflower Seeds
  • 1 cup Water
  • ¼ cups Coconut Sugar Or Sugar Of Choice
  • 1 Tablespoon Cinnamon

Preparation

Note: Dehydrator required! I am not familiar with the “oven method” of dehydrating, so I have no advice for it.

Remove stems from the bunch of kale. Break large leaves into small pieces. Wash under cold water and dry.

In a high-speed blender, mix sunflowers seeds, water, sugar, and cinnamon.

Add kale leaves to large bowl and pour sunflower cinnamon mixture over kale. Toss well, coating all the leaves as evenly as possible.

Layer kale on dehydrator trays in a single layer; I did 3 layers. Use nonstick dehydrator sheets if you have them (highly recommended).

Dehydrate on 95-100ºF for 12-18 hours or until chips are dry and crispy.

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